sometimes a hardy bowl of pasta is all the soul needs on a cool fall night. my husband is the pasta person in our family. he needs to satiate his craving for pasta probably on a weekly basis. the rest of us, we oblige, who wouldn’t? one staple that is always in the pantry is a can (or two) of chopped clams in clam juice. that, and canned tomatoes.
after a long weekend of entertaining family, i didn’t want to think about going to the store or creating a menu. tonight’s supper came from ingredients we had on hand and it turned into a wonderful hearty pasta packed with flavor. spanish chorizo has a great volume of spices and blended well with some clams, white wine, lemon juice, cannellini beans, and parsley. feel free to use what ever pasta you desire. this time we used penne. enjoy…
1 lb penne (farfalle or linguini)
4 oz spanish chorizo, ground
2 cloves garlic, minced
1 6.5 oz can chopped clams, in their juice
15 oz can cannellini beans, drained and rinsed
1/2 c white wine
handful of fresh parsley, roughly chopped
fresh parmesan for garnish
kosher salt and freshly ground pepper to taste
bring water to a boil in a large 4 quart sauce pan and add a good pinch of salt. cook paste per the package instructions (this changes from pasta to pasta).
meanwhile, heat a large saute pan to medium high heat. add the ground chorizo and saute for about 5 minutes. stir and break up the pieces as it cooks. once the meat is cooked through, add the garlic and saute for another minute. add the rinsed cannellini beans, clams (with their juices), and white wine. let simmer for 5 minutes. squeeze in the juice of one lemon and taste to see how much salt and pepper are needed. the chorizo and clams will have some salt as well.
drain the noodles, reserving 1 cup of cooking liquid. remove the clam mixture from the stove and add the noodles. add about 1/2 a cup of the cooking liquid to moisten the pasta further. if more of the pasta liquid is necessary, add more. serve in individual pasta bowls or plates. garnish each serving with freshly chopped parsley and grated parmesan. don’t forget a fresh baguette to absorb the wonderful sauce.